Page 91 - Tracy Anderson Magazine - Fall 2021

BIRRIA-INSPIRED JACKFRUIT TACOS (serves 6 to 8)
JACKED
ABOUT JACKFRUIT!
Jackfruit is an exotic tropical fruit with
a distinctive sweet taste. Native to South
India, it’s a great meat alternative as it is
nutrient-dense, high in protein, and has the
texture of shredded meat. It can be eaten
raw or cooked, ripe or unripe. Jackfruit
contains a variety of antioxidants, which
may help in preventing chronic
conditions, such as heart
disease and diabetes.
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INGREDIENTS
2 poblano peppers, roasted, deseeded, 1 quart vegetable stock
and peeled 10 oz jackfruit
2 serrano peppers, roasted, deseeded, 1 Tbsp salt
and peeled
Freshly ground black pepper
2 jalapeños, roasted, deseeded, and
peeled 3 Tbsp cilantro, finely chopped
8 plum tomatoes, quartered Juice of 2 limes
1 red onion, quartered 8–12 yellow corn tortillas
8 cloves garlic, smashed 2 oz vegan mozzarella, shredded
Avocado oil
2 dried arbol chilies, deseeded, toasted,
and rehydrated 1 white onion, finely minced (for topping)
6 dried pasilla chilies, deseeded, toasted, 1 avocado, small dice (for topping)
and rehydrated
½ bunch cilantro, leaves picked
4 dried chipotle peppers, deseeded, (for topping)
toasted, and rehydrated
2 limes, cut into wedges (for garnish)
1. Preheat oven to Broil setting. and pepper.
Toss poblano, serrano, and jalapeño 5. Bring to boil, then reduce to
peppers, plum tomatoes, red onion, simmer and cook for 40 minutes,
and garlic on a parchment-lined stirring to prevent scorching. If
sheet tray and place under broiler. mixture begins to get too thick and
Char and blacken vegetables for reduced, add 1 cup water at a time.
about 10 to 15 minutes, turning often The sauce should be light in viscosity.
to evenly brown everything. 6. When jackfruit is soft and easy to
2. Meanwhile, heat a sauté pan over break up, mix in cilantro and
high heat and in dry pan toast arbol, lime juice.
pasilla, and chipotle chilies until 7. To assemble tacos, toast yellow
fragrant (for several minutes). corn tortillas over open flame to
3. In a small pot, heat vegetable stock. make them pliable (about 20 seconds
Remove 1 cup and pour over dried on each side). Dip each lightly
chilies to rehydrate them (about toasted tortilla in the birria sauce and
5 minutes). Add liquid and chilies place vegan mozzarella and jackfruit
to blender and purée until smooth. on inside, then fold in half.
Transfer mixture from blender and 8. Heat a sauté pan over high heat,
add to a heavy-bottom pot. add a small amount of avocado oil,
4. Remove charred vegetables then add folded taco to hot pan and
from oven and add to blender with brown on both sides until crispy.
remaining vegetable stock, then 9. To serve, place tacos on a platter
purée until completely smooth. Pour and top with white onion, avocado,
this sauce into pot as well, then add and cilantro. Serve hot with lime
jackfruit and season with salt wedges for garnish.
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